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White Beans with Rosemary and Thyme

White Beans with Rosemary and Thyme

By Julia RackowSeptember 28, 2018

  • Makes
    6 to 8 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    Plus overnight soaking

Cannellini beans simmered until creamy and tender with garlic and herbs can be used in a multitude of ways. Plain, they make a delicious side dish to braises and roasts. Or add them to a sauté of hearty greens, such as kale or chard. Dress them with a vinaigrette and toss with baby spinach or arugula and shaved fennel to make a salad. To turn them into a main dish, stir in crisped bacon or pancetta—or not, if you’re serving vegetarians—and top with fried or poached eggs. And consider saving the cooking liquid; aromatic with garlic and herbs and full-bodied from the beans’ starch, it can be used as a broth in a homemade soup.

Tip

Don't forget to soak your beans. Dried beans cook faster and more evenly if they're soaked 12 to 24 hours before simmering.

Ingredients
  • 1

    pound dried cannellini beans

  • Kosher salt

  • 1

    medium yellow onion, chopped

  • 8

    medium garlic cloves, smashed

  • 2

    bay leaves

  • 1

    tablespoon fresh thyme

  • 1

    tablespoon chopped fresh rosemary

  • extra-virgin olive oil or melted salted butter, to serve

Step 1

In a large bowl, combine 2 quarts water, the beans and 1 tablespoon salt, then stir to dissolve the salt. Let soak at room temperature for 12 to 24 hours. Drain.

Step 2

In a large pot, combine the beans, 1 tablespoon salt, the onion, garlic, bay, thyme, rosemary and 5½ cups water. Bring to a boil over high, then reduce to low. Cover partially and simmer, stirring once or twice, until the beans are creamy and tender, 30 to 45 minutes.

Step 3

Drain the beans in a colander, then remove and discard the bay leaves; if desired, reserve the cooking liquid. Taste and season with salt. Transfer to a serving bowl and drizzle with olive oil or melted butter.

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